Creamed Celery From 1928 Recipes

CREAMED CELERY

Creamed Celery image

A great way to use up that tired celery at the bottom of your crisper. This also works well mixed with 2 cups of cooked pasta and served with pork chops.

Provided by Arts Protege

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup chicken stock
3 cups celery, chopped
1 carrot, thinly sliced
1/4 teaspoon rosemary
2 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup milk

Steps:

Simmer vegetables and rosemary in stock until tender (10 - 15 minutes.).
In another sauce pan melt butter; blend in flour, salt and pepper.
Add milk, cook until thickened.
Stir sauce into undrained vegetables.

Nutrition Facts : Calories 93.1, Fat 5.7, SaturatedFat 3.5, Cholesterol 16.5, Sodium 225.5, Carbohydrate 7.9, Fiber 1.2, Sugar 1.6, Protein 2.7

CREAMED CELERY WITH BLUE CHEESE

Creamed Celery With Blue Cheese image

Mmm, braised celery in a cream cheese and blue cheese sauce. A small amount of cheese gives this big flavor! From Perfect Food magazine. Blue cheese is made in England.

Provided by Sharon123

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup fat free chicken broth
3 cups julienne cut celery
2 tablespoons tub-style light cream cheese
1/3 cup evaporated skim milk
1 tablespoon crumbled blue cheese
2 teaspoons slivered almonds, toasted

Steps:

Bring chicken broth to a boil in a large skillet over medium heat.
Add celery; sauté 5 minutes or until tender.
Add cream cheese stirring until cheese melts.
Add milk and blue cheese, stirring until well blended.
Sprinkle with slivered almonds.
Serve immediately.
Serves 4.
Points-1.

CREAMED CELERY, FROM 1928

Creamed Celery, from 1928 image

I have a summer job in the local museum and I have access to the exhibits. On display are some old cookbooks and I often have time to browse them. My favorite is dated 1928. This recipe comes from that book.

Provided by Annacia

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb fresh celery
2 tablespoons butter
2 tablespoons flour
1 cup milk
salt and pepper
1/2 cup grated cheese
4 tablespoons breadcrumbs
1 teaspoon butter

Steps:

Cut celery to 1 inch pieces.
Cover with water and cook till tender but not soft.
Drain, saving the celery liquid.
Melt the butter, mix in the flour and gradually blend in the milk to make a smooth white sauce.
Use some saved celery liquid to thin the sauce if needed and save the rest for the soup pot.
Mix the cooked celery into the sauce and turn into a well buttered dish (oven proof).
Sprinkle the cheese over the top.
Sprinkle the crumbs that have been lightly browned in the butter over the top of the dish.
Bake in a moderate oven (350 degrees) for about 20 mins or until the cheese melts and the mixture is heated through/.

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